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Why it’s called Mississippi I am not sure
but this has been circulating around a food site I follow for more than a week now
and this Galley Kat was curious.
I have tried to find out it’s origins
and the closest explanation I found could link it to the
Po’boy with origins in Louisiana.
Regardless of its roots
All of the miriad of recipes circulating have common elements:
a roast, Ranch Dressing Mix, au jus mix,
butter and peperoncini (spicy peppers)
1-1/2 lb roast of beef
1 tbsp Ranch Dressing Mix
*1 pkg au jus mix (see Galley Kat Note below)
or 1-1/2 cup beef broth
1/2 stick of butter, cut into chunks
1/2 cup Banana Pepper chunks
Rub roast with Ranch Dressing Mix and place in cooking pot.
Top with chunks of butter and banana peppers
Top up with 1-1/2 cup of au jus or beef broth
Cook at ‘beef’ pressure for 30 minutes.
Once pressure is fully released, slice beef and serve with juices.
If you wish, thicken some of the juice with a bit of flour to make a tasty gravy.
Galley Kat Note
* Not a big fan of additives in commercially prepared mixes
so I subbed in 1-1/2 cups beef broth, 1 tsp soya sauce, 1/2 tsp garlic powder for the ‘au jus’.
I would have needed to add liquid anyway for the pressure cooker
so this seemed like a good compromise.